A family-run goat dairy in Central Vermont
Put your favorite sandwich ingredients on panini, halved French bread, a Kaiser roll or good sliced artisan bread. Dot the top with your goat cheese of choice and pop under the broiler for 3 minutes, until the cheese is melted, or just eat it at room temperature. Topping suggestions: Fresh tomatoes, grilled Portobello Mushrooms, smoked [...]
{ 0 comments }
Salad Dressing In a small bowl, crumble 3 to 4 oz feta or chevre and mash it with a fork until smooth. Add 1/3 cup half and half, 1 tablespoon at a time, mixing thoroughly with the cheese then add ¼ teaspoon salt ½ teaspoon dried thyme freshly ground pepper, 1 teaspoon finely grated lemon [...]
{ 0 comments }
Goat Cheese in Salads: Use your imagination. Goat cheese works with any number of fruits, greens, nuts, beans, and vegetables. Here are a few ideas. We recommend a mild vinaigrette for most of these. Seed and cube a cantaloupe and combine with a hand full of fresh mint leaves, and a cup of cooked, shredded [...]
{ 0 comments }
Goat Cheese Truffles based on a recipe from Gourmet, Oct. 1993 75 g soft goat cheese 75 g mascarpone 50 g butter (softened) 2 tbsp icing sugar ¼ tsp vanilla 75 + 100 g dark chocolate (pistachios for decoration Blend together the cheeses; add sugar and vanilla and blend until smooth. Cream the butter and [...]
{ 0 comments }
We have spent a fair amount of time developing our new herd of alpine and saanen goats over the past few months. As of yesterday we have completed our herd of 37 goats. They are very busy getting fat and figuring out who is boss in the herd. They are a very dynamic bunch and [...]
{ 0 comments }
